Zucchini Pasta With Tuna and Chile Paste

By Melissa Clark

Updated July 16, 2024

Zucchini Pasta With Tuna and Chile Paste
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,050)
Comments
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Spaghetti with tuna is one of those adaptable pantry dishes that you can dress up with whatever you have on hand. Just cook alliums (garlic, onion, scallions or shallot) in plenty of olive oil, add pasta water and al dente pasta to the pan, and finish with a can of tuna flaked on top. This version adds zucchini, fresh herbs and any kind of chile paste you like (gochujang, harissa, aji amarillo, sambal oelek or Sriracha) for brightness and heat. Just note that some chile pastes are more fiery than others, so if you’re unsure how much to add, gradually dab it in it, tasting as you go. Then make this in summer when zucchinis are abundant, or substitute other vegetables (eggplant, peppers, greens) as they come into season. Simple, thrifty and very satisfying, it’s an afterwork dish to make on repeat.

Featured in: This Is the Best Easy Use for Canned Tuna

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Ingredients

Yield:2 to 3 servings
  • ½teaspoon fine sea or table salt, more as needed
  • 8ounces long, thin pasta, such as bucatini, spaghetti or linguine
  • 3tablespoons extra-virgin olive oil, more for drizzling
  • 4scallions, thinly sliced, white and green parts separated
  • 1pound zucchini, trimmed, halved lengthwise and sliced into ½-inch-thick half-moons
  • 3garlic cloves, thinly sliced
  • 3tablespoons drained capers
  • ½ to 3teaspoons chile paste, such as gochujang, harissa, aji amarillo, sambal oelek or Sriracha, more to taste
  • 1cup roughly chopped fresh herbs, such as cilantro and mint
  • 1(5- or 6-ounce) can tuna, drained
  • 2teaspoons fresh lemon juice, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

487 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 23 grams protein; 784 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving ½ cup pasta water.

  2. Step 2

    Meanwhile, in a large skillet, heat the oil over medium. Add scallion whites and cook until fragrant, about 1 minute. Add zucchini and ½ teaspoon salt, and cook until golden brown and tender, 7 to 12 minutes. Add garlic, capers and chile paste, and cook, 1 to 2 minutes, or until the garlic is fragrant. Taste and season with more salt if needed.

  3. Step 3

    Add ½ cup pasta water, let it reduce until there is just a little left in the pan, 3 to 4 minutes, then add pasta and ½ cup herbs, and toss well to coat. Stir in tuna and lemon juice, tossing well. Taste and add more chile paste, lemon juice or salt as needed.

  4. Step 4

    Serve, topped with remaining ½ cup herbs, scallion greens, and a drizzle of olive oil.

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Ratings

5 out of 5
1,050 user ratings
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Comments

Golem

If cooking a small amount of pasta for one or two people, significantly reduce the amount of water used to boil the pasta. When adding the pasta water, what's really being added is the starch from the boiled pasta. Reducing the amount of water assures that there is plenty of starch in the water from the pasta-for-two in the pot.

Martin Berger

Have been making this sort of quick dinner for years. Yellowfin tuna works best. And I like to stir in a can of cannellini beans, rinsed.

Joel Smith

This is addressed in the introductory paragraph & related article "Each paste contributes a host of nuances, spices and textures, leading the dish in slightly different directions. Stick with your favorite and you’ll do no wrong."

Deborah

I loved this! I used a tsp of harissa paste which was delicious. I also made homemade pasta and that just added to the gorgeous taste and texture. Used cilantro and mint- yummy. I only had 10 oz of zucchini and I could have used a lot more. The zucchini browned beautifully in my large cast iron pan. Will make again.

Deborah

I love the extra ingredients- I always make this but only with capers. Never ever make the pasta first. Make the 'sauce' then make the pasta. Sauce will be semi=warm and hot pasta will warm it up. Certainly Judging salt can't be as complicated as people make it out to be. I just salt conservatively with whatever is in the cupboard including table salt.

Persimmon

Any veggies

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